Eric and I each prepare a signature date night dish! He makes meatball subs with tofu ricotta and Daiya provolone, and I make a creamy mushroom garlic chicken.
✹ Products Used ✹
my portable stove → https://amzn.to/2UWJJwu
my blender → https://amzn.to/2UWJJwu
silicone baking mat → https://amzn.to/2UYXWJE
my fave gluten-free pasta → https://amzn.to/2GMo3Qf
Relationship Q&A on our other channel → https://youtu.be/eEHabcHEvG8
✹ Recipes ✹
1/2 block firm tofu
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
squeeze of lemon (maybe 1/2 tbsp juice)
salt and pepper, to taste
1 tablespoon nutritional yeast
CASHEW CREAM SAUCE
1 cup raw cashews, soaked 4+ hours or boiled
1 small russet potato, peeled and boiled
Add to blender and add just enough water to cover. Blend until smooth.
CREAMY MUSHROOM CHICKEN PASTA
16 oz mushrooms, thinly sliced
1 small white onion, diced
5 cloves garlic, minced
1/2 cup white wine
1 cup cashew cream sauce (see above)
1 cup vegetable broth
1 teaspoon onion powder
4 vegan chicken cutlets, or pan-fried tofu steaks
salt and pepper, to taste
parsley, to garnish
Saute onions, mushrooms and garlic over medium high heat in a nonstick skillet with a bit of olive oil until mushrooms have shrunk and everything is starting to brown and slightly stick to the bottom of the pan.
Deglaze pan with white wine (or use extra vegetable broth) and stir, scraping up fond from bottom of pan. Stir in cream sauce and add onion powder. (You can also add some herbs at this time, such as rosemary or thyme, if you like.) Add as much vegetable broth as desired to thin sauce out, depending on preference.
Add vegan chicken cutlets and cover with sauce. Bring sauce to a simmer and reduce heat to low to keep simmering for 15-20 minutes. Serve with pasta and blanched asparagus. (In the video I cook the asparagus in the sauce, but I actually recommend cooking it separately and serving it on the side.)
✹ Find Me! ✹
instagram | @thesarahsullivan
recipe blog | sarahsvegankitchen.com
podcast | https://bit.ly/2C7yZDY
✹ Contact Me! ✹
snail mail →
PO Box #2095
Broomfield, CO 80038
for business inquiries → email@example.com
✹ More ✹
my video gear + cooking equipment → https://kit.com/SarahSullivan
✹ About Me! ✹
Welcome to Sarah’s Vegan Kitchen! My name is Sarah Sullivan. I share vegan recipes, from healthy meal ideas to plant-based versions of comfort food dishes I used to love.
Subscribe to Sarah’s Vegan Kitchen for regular videos.
✹ Affiliate Disclosure ✹
When you make a purchase through my affiliate/referral links, you occasionally allow me to earn a small commission at no extra cost to you. Thank you for supporting this channel!
This video is not sponsored.